Procedure:
Prepare the shortcrust pastry by mixing the eggs with the sugar and oil, add the flour and salt, knead, form a loaf and keep it in the fridge for 30 minutes covered with cling film.
Heat the milk, meanwhile mix the egg yolks with the sugar and starch.
Pour a little hot milk over the egg yolk cream, mix the ingredients and pour everything into the saucepan with the hot milk.
Cook until the cream thickens, add the lemon zest.
Roll out the pastry and line a 22 cm buttered mould, prick the base, remove the lemon zest from the cream.
Fill the pastry base with the cream, add some black cherries drained from the syrup, decorate with other strips of pastry and bake at 180° for 30 minutes
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